Cheesy Crusted Yeast Rolls

cheesy crusted rolls

Light and pillowy dinner rolls laced with cheddar cheese

These may be the best cheese rolls on the planet!  Or at least the best I’ve ever made.  They are perfect for dinner… and sandwiches later.

They are also fun to give away. Coworkers and friends alike are usually thrilled to get any kind of homemade bread. Something about the cheese makes them special. Yesterday, I took these to my friend Staci, who is having a garage sale this weekend to raise money for their upcoming adoption. Didn’t they have a great idea?  You can read about it on her blog, “Rustic Roots.” (Even if you are reading this late, Staci has some great photography and funny stories about her family you are sure to enjoy.)

I started by kneading shredded, sharp Cheddar into My Favorite Dinner Rolls recipe. Then I sprinkled cheese on top.  The result?  A pillowy soft, cheese-infused dinner roll with a chewy, cheesy crust. I highly recommend them.

They also make great slider buns.  Try them with ham and a little mustard. Their small size helps with portion control.  On the other hand, you could make your rolls twice as big (or any size you want since you’re doin’ the makin’) and use them as regular buns.

Cheese-Crusted Dinner Rolls

Perfect for sliders

I nearly always make these in my bread machine–but I used an electric stand mixer this time to illustrate a different method.  Click here to see the same dough mixed and kneaded in a bread machine.

cheese roll dough board


cheese roll dough ball story board


cheese rolls baked story

See those cheesy bits left clinging to the pan?  Consider them the cook’s reward.

Cheesy Crusted Yeast Rolls
Recipe type: bread
  • 1 cup milk
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • ¼ cup shortening
  • 1 egg
  • 3-3½ cups flour (if you use bread flour, you will need the lesser amount, unbleached flour-more, bleached flour-the most)
  • 2¼ teaspoons instant or bread machine yeast
  • 2 cups (4 ounces) sharp, shredded Cheddar cheese
  • 1 tablespoon milk
  1. Warm milk in the microwave for 1 minute. Add to mixing bowl along with salt, sugar, shortening and egg. Add 3 cups flour, then yeast on top of flour. (You can use regular yeast but dissolve it in the warmed milk first, adding to other ingredients before the flour.)
  2. Using dough hook, start mixer on LOW until all ingredients are combined and mixed. Increase speed to 2-3 and knead 6-8 minutes or until smooth and elastic. Add additional flour 1 tablespoon at a time as necessary. Dough should begin to hold a shape and not level out. It may be slightly sticky but should not be a gooey mess. (I think this is the most difficult part of making dough. Knowing when to add or stop with the flour can be tricky. Practice helps.)
  3. Remove dough from mixing dough, form into a loose ball and place in a greased bowl, turning quickly to grease all surfaces. Cover loosely and allow to rise to double in a warm place. The ambient temperature will make all the difference in how long this takes. Allow 60-90 minutes.
  4. Push dough down gently and turn out onto generously floured surface. Place 1½ cups shredded cheese on the dough and knead in. Cut dough in half. Then cut each of those halves into half and continue until you have 16 balls. Use your fingers to mold the dough into a smooth round ball. When you get the hang of it, the whole process goes quick. Never mind if they aren't perfect. Looks aren't everything.
  5. Place small dough balls in a greased 8 or 9-inch round pan. Cover loosely and allow to rise again until almost double.
  6. Before baking, carefully and lightly brush rolls with milk. Sprinkle remaining cheese over the top of the rolls. Bake in 375 degree F oven until brown 13-16 minutes. Allow to sit on the counter for 5 minutes. Run knife carefully around the edge of the pan to loosen rolls,especially where cheese is sticking to the pan. Flip out and let rest on cooling rack. (Leaving rolls in the original pan will result in soggy bottoms. YUK!)


If you enjoy making and/or eating bread, take a look at these delicious ideas:

Monkey Bread (Mixed in a Bread Machine)

Twisted Cinnamon-Pecan Breakfast Yeast Bread

Poppy Seed Rolls

Iced Orange Yeast Rolls

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{ 20 comments… read them below or add one }

Kathleen June 20, 2016 at 12:27 pm

Can you make this recipe into a loaf of bread? If so how long would you bake it?


Paula June 23, 2016 at 1:30 pm

The dough for these rolls is very soft so I wouldn’t advise it for a loaf of bread. paula


Daneka November 8, 2015 at 7:50 am

If I don’t have a stand mixer, what do you recommend? Can I mix it all by hand?

Also, I made these once before and they got too brown on top without being all the way cooked inside. What am I doing wrong?


Paula November 9, 2015 at 12:50 pm

Hi Daneka,
Yes, you can make these rolls by hand. It will be a little more work but should taste just as yummy. Not for sure why your rolls got too brown. Possibilities: Rack too close to top heating element. Move down. Your oven temperature could be calibrated or mistakenly runs too high. Have you checked it in awhile with an oven thermometer? If you continue to have a problem, set your timer for half way through baking time and cover loosely with foil to prevent further browning, if necessary. I frequently have to do this with loaves of bread but not with rolls. What kind of pan are you using? If using a lightweight aluminum pan or foil pan (cheap?), the rolls may not bake right and have a nice brown crust so they will get too brown on top while you are waiting for that to happen. Good luck! Glad you wrote. paula


Doris McCoy August 3, 2014 at 8:31 am

I am thrilled with your instructions and recipes for rolls, the cheese rolls especially. The pictures are so real looking, you feel that you can pick up a roll and eat it.

I am making a note of your website and will return to it often to see “What’s cooking.”



Jennifer April 18, 2012 at 3:49 pm

Just wanted to say I love your blog!! Keep up the good work! Your videos are awesome and now I can make perfect dinner rolls!! 🙂


Paula April 18, 2012 at 10:40 pm

Thanks Jennifer,
Glad to hear it!


Shena March 18, 2012 at 10:45 am

i’m going to make these at school for a practical i sure do hope they are winners and i can clearly see that they are already 🙂


Paula March 18, 2012 at 2:21 pm

Hope they turn out for you. We totally love them! pr


Donna Browning September 4, 2011 at 6:41 pm

I just made these. They are wonderful and not too difficult to make. Thanks for sharing the recipe.


Johanna April 27, 2011 at 5:41 pm

so the flour that you use here is what kind? all purpose? or bread flour?


Paula April 27, 2011 at 5:49 pm

I have used both successfully. I usually use all-purpose, unbleached just because it’s what I keep in the canister on the counter.


Mary April 8, 2010 at 5:19 pm

These look wonderful! Cheese+bread=perfection! That’s all the math for today:)


Staci April 4, 2010 at 3:09 pm

WOW! They were delicious!!!!!! We saved them to feed to our volunteer help on Saturday and everyone LOVED them! Thanks for thinking of us…and thanks for posting the recipe so that I can make them now too!


The Dutch Baker's Daughter April 4, 2010 at 12:59 am

Wow! Your rolls are beautiful….and I love the little cheesy bits left over for the cook.


Crystal's Cozy Kitchen April 3, 2010 at 1:05 pm

Everything is better with cheese! These look so fluffy and delicious.


Karen April 3, 2010 at 11:41 am

Your blog makes me soooo hungry! These look delicious! I want some right now.


Emma qins April 3, 2010 at 11:03 am

It looks very fantasitc.May be the best cheese rolls on the planet!


Pam April 3, 2010 at 9:44 am

These look fantastic and are a must do! Love them with the cheese! Thanks!


mike April 3, 2010 at 1:38 am

Mmm… cheese and rolls – very comfort food-ish! They also look so light and fluffy. Must be the “baker”. Are these going on your Easter table? I’m planning on popovers… but maybe these might show up instead!


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